Thursday, April 7, 2011

Low Country Boil Chowder

Hold on to your socks girls because this recipe is going to try and blow them off. It is our new hands down favorite soup, no contest. Baby Cakes said that he would gladly eat it every day and I say that I will have to show willpower in not eating the entire pot full in one sitting. Just give me a ladle seriously.

I found this recipe on, which is a grocery store chain that is exclusively in Texas. You might notice that this is not my first recipe to come from there and I guarantee it won’t be the last either. Just about every recipe they post or share in their store has flavor, hmm, maybe it’s a Texas thing? ”We got spirit and ambition all we now is a little competition…” (Back from my cheer days). I did change a few ingredients and the name to relect the changes.


Low Country Boil Chowder
adapted from

1 lb. large peeled and deveined shrimp, frozen
4 - 6 slices thick-sliced bacon; coarsely chopped
¼ lb. ground chorizo
1 bag (20 oz.) diced frozen hash browns
2 tablespoons flour
1 tablespoon seafood boil seasoning blend
3 cups chicken broth
4 cups frozen corn kernels
2 cups heavy cream

Cook bacon and chorizo in a large skillet over medium-high heat until brown and crispy. Drain on paper towels. Sauté potatoes in remaining bacon drippings about 3 minutes, scraping bottom of pan to release browned bits. Stir in flour and seafood boil seasoning until blended well.

Gradually stir in broth; bring to a boil and simmer over Medium heat 10 to 15 minutes or until potatoes are tender, stirring occasionally. Spoon half of the potatoes into a bowl; mash with a fork or potato masher and return to pot.

Stir in cream and corn; return chowder to a boil. Add shrimp; simmer 2 or 3 minutes or until shrimp just begins to curl. Stir and season with coarse salt and pinch of ground white pepper. Ladle chowder into serving bowls; top with a dollop of sour cream and a bit of the crispy chorizo and bacon crumbles. Serve with a crust garlic bread or croutons.

Imagine how amazing this would be with crawfish tails. Yum. I just found yet another reason to host a crawfish boil this year, leftovers. So coming soon Crawfish Boil Chowder.

I took advantage of what probably is the very last cold snap in my area, it dropped to about 40 degrees two nights ago and I have to say I am going to miss the cooler weather come sweltering summer. This was the perfect recipe to go out with a bang.


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